Wooden board care and maintenance

Which oil is best?

Use food-grade mineral oil (cutting board oil, paraffin oil for cutting boards) – or a blend of mineral oil and beeswax (board butter). These won’t go rancid and are safe for contact with food.

Avoid cooking oils such as olive, rapeseed, sunflower or flaxseed oil. They oxidise in the wood and can develop an unpleasant smell and taste over time.

How to oil your cutting board

1. Make sure the board is clean and completely dry.
2. Apply a generous coat of oil with a lint-free cloth – including the edges and underside.
3. Let the oil soak in for 15–30 minutes (ideally overnight).
4. Wipe off all excess oil with a clean cloth.
5. Repeat until the wood no longer absorbs oil.

Oil a new board 2–3 times during the first week, then about once a month – or whenever the surface looks dry.

Daily cleaning

• Wash with warm water and mild washing-up liquid straight after use.
• Dry immediately with a towel – never leave the board soaking in water.
• Stand it on its edge so air can circulate on both sides.
• Never put it in the dishwasher – heat and moisture cause the wood to crack and warp.

Remove odours and stains

Rub with coarse salt and half a lemon to remove odours from onions, garlic or fish. Rinse, dry thoroughly and apply a thin coat of oil afterwards.